. ¾ cup (150g) cracked freekeh
.1 medium red onion (170g), chopped finely
.200g (6 ½ ounces) grape tomatoes, sliced thinly
4 cups loosely packed fresh-flat parsley leaves, chopped finely
4 cups loosely packed fresh mint leaves, chopped finely
¼ cup (60ml) red wine vinegar 2 tablespoons olive oil
¾ cup (210g) vegan yogurt
2 tablespoons fresh mint leaves, extra
1 ½ cups (300g) yellow split pea
1 tablespoon ground cumin
1 tablespoon ground coriander
1 small onion (80g),
1 cup loosely packed fresh coriander (cilantro) leaves
¼ cup (35g) chickpea flour (bean)
1 tablespoon water
Rice bran oil, for shallow-frying
1. Make felafel.
2. Cook freekeh in a medium saucepan of boiling salted water for 12 minuets or until tender; drain. Spread freekeh over a large tray; cool
3. Place freekeh in a large bowl with onion, tomato and herbs. Add combined vinegar and oil; toss well. Season.
4. Serve tabbouleh and felafel topped with yogurt and extra mint.
Place peas in a medium bowl; cover with filtered water. Stand overnight; drain. Rinse peas; drain well. Process peas with remaining ingredients, except oil, until mixture forms a paste. Season to taste. Using two desert spoons, shape heaped spoonful of pea mixture into ovals (quenelles). Place ovals on an oiled oven tray. Heat rice in a frying pan to 160°C/325°f. Shallow-fry felafel for 2 minuets, in batches, until browned all over and cooked through. Remove from pan with slotted spoon; drain on paper towel. Cover to keep warm.